Chiroso Las Flores {Filter}

Description

NOMAD Coffee Roasters is located in Barcelona, Spain From NOMAD Although this variety was initially thought to be a natural mutation of Caturra, it has been proven that it has nothing to do with either the Caturra or Bourbon varieties. In fact, it is a variety of Ethiopian origin, with a slight resemblance to Caturra, but with a slightly more elongated coffee fruit. This unique origin, combined with the innovative process developed by Jhoan Vergara, gives the coffee very fresh, citrusy, and herbaceous notes. Specifically, rosemary honey, lemon caramel, and lemon verbena. A very fresh coffee that also combines sweet notes of white chocolate and cocoa butter on the palate. This combination reminds us of After Eight, the chocolate candy filled with mint. The body can be described as smooth, with a juicy acidity. Finca Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, who started with just two hectares of coffee. Over time, the farm grew to become one of the benchmarks in Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee competition with his Pink Bourbon, consolidating the family's reputation. Today, Jhoan leads the way in process innovation and the introduction of exotic varieties such as Sidra, Java, Bourbon Ají, and Chiroso. The latter, grown at 1,750 meters, reflects the curiosity and precision that characterize his approach. Each batch is processed under rigorous technical control, combining controlled fermentation with cultured bacteria and thermal shocks that enhance the aromatic expression of the bean. Finca Las Flores represents a new generation of coffee growers who understand coffee as a scientific and artistic product, where tradition and experimentation come together to create unique sensory experiences. Process The cherries of this Chiroso were subjected to 24 hours of anaerobic fermentation, followed by 48 hours of oxidation in cherry and 12 hours of oxidation after being pulped. They then underwent a thermal shock at 50°C for 30 minutes, which causes all the aromatic compounds to bind to the bean. They were dried in dehumidifying machines for 36 hours until a moisture content of 10.4% was achieved.